Lihat Juga

• EFFECT OF DIAFILTRATION ON PREPARATION OF FERMENTED MUNG BEANS (Phaseolus radiatus L.) CONCENTRATE AS PROBIOTIC SAVORY FLAVOR THROUGH ULTRAFILTRATION MEMBRANE
  oleh: , Aspiyanto, Agustine Susilowati, Hakiki Melanie & Yati Maryati
  Terbitan: (2007)
• EFFECT OF DIAFILTRATION ON PREPARATION OF FERMENTED MUNG BEANS CONCENTRATE AS PROBIOTIC SAVORY FLAVOR THROUGH ULTRAFILTRATION MEMBRANE
  oleh: Aspiyanto ,; Research Center for Chemistry, Indonesian Institute of Sciences, Kawasan Puspiptek, Serpong, Tangerang 15314
  Terbitan: (2011)
• Efeect of diafiltration on Preparation of fermented Mung Beans Concentrate As Probiotic Savory
  oleh: ASPIYANTO
  Terbitan: (2010)
• CONCENTRATION OF DIAFILTRATE IN LOCAL GREEN TEA (Camellia sinensis) WITH Arraca yabukita GRADE THROUGH NANOFILTRATION MEMBRANE ANTI AS STRESS COMPOUND
  oleh: Susilowati, Agustine, et al.
  Terbitan: (2021)
• THE EFFECT OF PROCESS CONDITIONS IN PREPARATION OF VEGETABLE BROTH AS SAVORY FLAVOR FROM MUNG BEANS (Phaseolus radiatus L.) USING INOCULUM OF Rhizopus-C1
  oleh: Susilowati, Agustine; Research Centre for Chemistry, Indonesian Institute of Sciences Kawasan PUSPIPTEK, Serpong, Tangerang - 15314, et al.
  Terbitan: (2010)